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5.0 from 6 votes

Get the Recipe: Cheesecake Brownies

These cheesecake brownies are the ultimate dessert! They feature a fudge brownie base and creamy vanilla cheesecake swirl. These brownies are great for birthdays, holidays, special occasions, and more!

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 16 brownies
Calories: 219 kcal
Course: Dessert
Cuisine: American

Ingredients

Cheesecake Swirl
  • 8 ounces cream cheese room temperature
  • ⅓ cup Florida Crystals Regenerative Organic Certified® cane sugar
  • 1 tsp vanilla extract
  • 1 egg
Brownies
  • ⅔ cup chocolate chips
  • ½ cup unsalted butter
  • ¾ cup Florida Crystals Regenerative Organic Certified® cane sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • ½ cup cocoa powder
  • ½ cup flour gluten free or all purpose

Instructions

    Cup of Yum
  1. First, preheat your oven to 350 degrees Fahrenheit.  Line an 8 inch by 8 inch pan with parchment paper.
  2. In a mixing bowl or the bowl of a stand mixer, add the room temperature cream cheese and sugar.  Beat for 2 minutes, until creamy.
  3. Then, add in the egg and vanilla.  Beat until combined.  Set aside.
  4. Make the brownie batter.  Melt the butter in a microwave-safe bowl.  Then, stir in the chocolate chips.  Stir until completely smooth and creamy.
  5. In a large mixing bowl, add the sugar, vanilla, and eggs.  Whisk vigorously for 3 minutes, until light and frothy.
  6. Pour in the melted chocolate mixture.  Stir to combine.
  7. Then, add in the flour and cocoa powder.  Stir together.
  8. Pour ¾ of the brownie batter into the parchment lined pan.  Smooth into an even layer.
  9. Drop spoonfuls of the cheesecake batter on top.
  10. Then, drop spoonfuls of the remaining brownie batter on top.  Swirl together with a knife or toothpick.
  11. Bake for 25 to 27 minutes or until a toothpick inserted into the middle comes out mostly clean.
  12. Finally, remove the pan from the oven.  Allow the cheesecake brownies to fully cool before slicing and serving!

Notes

  • Use an electric hand mixer or stand mixer to beat the cheesecake ingredients together.  Do not mix by hand.
  • Mix the melted butter and chocolate chips until completely creamy.
  • Whisk the sugar, eggs, and vanilla vigorously.
  • The brownie batter will be thicker than usual.
  • Use either all purpose flour or gluten free flour.  I am gluten free, so I always use gluten free flour.
  • Do not swirl the cheesecake mixture too much.  Otherwise, the flavors will blend together too much.
  • Do not bake too long.  Insert a toothpick into the middle.  If it comes out mostly clean, the brownies are done baking.
  • Store leftovers in the fridge for up to 4 days.
  • Use an electric hand mixer or stand mixer to beat the cheesecake ingredients together.  Do not mix by hand.
  • Mix the melted butter and chocolate chips until completely creamy.
  • Whisk the sugar, eggs, and vanilla vigorously.
  • The brownie batter will be thicker than usual.
  • Use either all purpose flour or gluten free flour.  I am gluten free, so I always use gluten free flour.
  • Do not swirl the cheesecake mixture too much.  Otherwise, the flavors will blend together too much.
  • Do not bake too long.  Insert a toothpick into the middle.  If it comes out mostly clean, the brownies are done baking.
  • Store leftovers in the fridge for up to 4 days.

Nutrition Information

Calories 219kcal (11%) Carbohydrates 23g (8%) Protein 3g (6%) Fat 14g (22%) Saturated Fat 8g (40%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 0.2g Cholesterol 55mg (18%) Sodium 56mg (2%) Potassium 76mg (2%) Fiber 2g (8%) Sugar 14g (28%) Vitamin A 405IU (8%) Calcium 24mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 16brownies

Amount Per Serving

Calories 219

% Daily Value*

Calories 219kcal 11%
Carbohydrates 23g 8%
Protein 3g 6%
Fat 14g 22%
Saturated Fat 8g 40%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Trans Fat 0.2g 10%
Cholesterol 55mg 18%
Sodium 56mg 2%
Potassium 76mg 2%
Fiber 2g 8%
Sugar 14g 28%
Vitamin A 405IU 8%
Calcium 24mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.